Eggplant & Shrimp Farfalle

By Loai Emad • February 24, 2016

4 servings
30 min
Eggplant & Shrimp Farfalle

This recipe is an entry to #MyBestDish competition in collaboration with

Easy and quick Shrimp pasta with a twist.


  • 2 piece garlic cloves - فصوص ثوم
  • 2 cup pasta - معكرونة
  • 1 drizzle olive oil - زيت زيتون
  • 1 handful eggplant - باذنجان رومي
  • 1 handful cilantro - كزبرة
  • 6 piece shrimp - جمبري
  • 1 cup tomato sauce - صلصة طماطم
  • 1/2 cup corn oil - زيت ذرة
  • salt and pepper (to taste) - ملح و فلفل

Step by step

  1. Cook pasta as per pack directions.
  2. In the meantime, fry eggplant cubes in hot corn oil for about 3-4 minutes or until slightly golden. Drain eggplants over kitchen paper from excess oil and set aside.
  3. Heat a stir-fry pan on medium heat and add olive oil. Add minced garlic. Before it turns yellow, add shrimps and cook for about 3 minutes before adding tomato sauce and fried eggplants. Bring mix to a boil. Season with salt & pepper.
  4. Add chopped cilantro and let the whole mix simmer for 3 minutes on low heat.
  5. Add cooked pasta to the tomato mix, give it a final stir to combine and serve warm.


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